|Sweet Potato, Spinach and Ginger Soup with Cheesy Croutons|
Time: 30 minutes
2 large sweet potatoes, peeled and cut into chunks
1 large bag of leaf spinach
2 cups water (more or less - enough to cover the potatoes when boiling)
1 chicken or beef bouillon cube
2 tbsp fresh ginger, chopped
1 tsp butter
salt to taste
1 1/2 cups packaged plain croutons (or you can make your own)
1 cup shredded cheese (I used Romano)
In a medium to large pot, boil the sweet potatoes with the ginger and bouillon cube until very soft. Add the spinach and simmer until they have wilted. Remove from heat and strain off the liquid, keeping it to put back into the soup. Place the vegetables with the ginger in a food processor and puree until there are no lumps (you'll have to add a bit of the leftover water as you pulse). Return the puree to the pot with the remaining water, add the butter and blend well. Adjust the salt to your liking. If you find it too thick, add a bit more water or milk if you wish.
About 5 minutes before you are ready to serve, turn the oven on to broil. Place the croutons on a baking sheet lined with parchment paper and sprinkle cheese on top. Broil until all the cheese has melted and is slightly browned (careful ! The cheese melts quickly !) Serve the soup with the cheesy croutons.